• 14servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package yellow cake mix

  2. 2 tablespoons poppy seeds

  3. 1 cup fat-free sour cream

  4. 3/4 cup egg substitute

  5. 1 (6 ounce) can frozen orange juice concentrate, thawed

  6. 1/3 cup water

  7. 1/4 teaspoon almond extract

  8. 2 tablespoons sugar

  9. 1/2 teaspoon ground cinnamon

  10. GLAZE:

  11. 1 3/4 cups confectioners' sugar

  12. 2 tablespoons fat-free milk

  13. 1 tablespoon orange juice

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the cake mix and poppy seeds. In a small mixing bowl, combine the sour cream, egg substitute, orange juice concentrate, water and almond extract; beat until smooth. Stir into cake mix just until combined. Coat a 10-in. fluted tube pan with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.

  2. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled cake.


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